Buckwheat Blinis with Smoked Salmon and Crème Fraîche Ingredients: ⅓ cup buckwheat flour ⅔ cup all-purpose flour ½ teaspoon baking powder ½ teaspoon kosher salt ¾ cup plus 2 tablespoons whole milk 1 extra-large egg 4 tablespoons unsalted butter, divided 4 - 6 oz. salmon roe (or ½ lb thinly sliced smoked salmon) ¼ cup crème fraîche or sour cream Chives, minced, for garnish Instructions: Combine both flours, baking powder, and salt in a bowl. Melt 1 tablespoon of butter and set aside. In a separate bowl, whisk together the milk, egg, and the melted butter, then whisk into the flour mixture until just combined. Heat 1 tablespoon of butter in a medium saute pan on medium-high heat and drop the batter into the hot skillet, 1 tablespoon at a time (using a tablespoon measure makes this very easy). Cook over medium heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until lightly brown. Repeat with the remaining batter adding butter as necessary. Set aside. To serve, top the blini with a small dollop of creme fraiche and spoon on a little caviar. Sprinkle with chives and serve. Recipe source - nerdswithknives/
Posted on: Wed, 07 Jan 2015 00:30:00 +0000
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